Dhansak

Traditional Parsi Dhansak is most commonly made with lamb or mutton, though chicken variations are also highly popular. The meat is slow-cooked with a combination of four different types of lentils (dals) and vegetables to create a thick, hearty stew.

The distinctive sweet and sour flavor profile of Dhansak comes from a specific blend of spices known as *dhansak masala*, which includes cumin, coriander, and fenugreek. Jaggery and tamarind pulp are typically added to the dish to provide the signature sweet and tangy taste.

Dhansak is a cornerstone of Parsi-Zoroastrian cuisine in India, often served on special occasions and family gatherings. It is famously eaten on the fourth day after a death in the Parsi community, as meat is traditionally avoided for the first three days of mourning.

Dhansak is traditionally served with a caramelized brown rice, known as brown pulao, which is cooked with caramelized onions and whole spices. Kachumbar, a fresh salad made of chopped onions, tomatoes, and cucumber, is also served on the side to complement the rich, spicy stew.